Croissants - Part Un

The people have spoken, HANDMADE CROISSANTS ARE BETTER! Let's do it! Allow for 3 days to complete this simple and fun recipe by Mireille Guiliano from French Women Don't Get Fat.

Croissants

Makes 12

Ingredients:

1 cup milk, plus 2 tablespoons to brush over croissants

2 teaspoons active dry yeast

2 1/4 cups, plus 3 tablespoons sifted all-purpose flour (measure and reserve in separate bowls)

2 tablespoons sugar

1 teaspoon salt

12 tablespoons sweet (unsalted) butter

1 egg yolk mixed with 1 tablespoon milk (for glaze)

Day 1 (Friday Evening):

Heat 1 cup of the milk to lukewarm. Dissolve the yeast in 1/4 cup of the lukewarm milk. Stir in 2 tablespoons flour (from the 2 1/4 cups) and whisk until there are no lumps. Cover with plastic wrap and let stand at room temperature until doubled in volume (this will take about 10-20 minutes).

Mix the sugar and salt into the 2 1/8 cups flour.

Heat the remaining milk. Transfer the raised dough to the bowl of an electric mixer fitted with the dough hook, add the lukewarm milk, and with the mixer at high speed, start adding the sugar, salt, and flour mixture, a little at a time, reducing the speed to low-medium until the dough is sticky and soft. (If it doesn't look like it will come together, keep mixing, it will.)

Cover the bowl with plastic wrap and refrigerate overnight.

Wow, that was NOT difficult AT ALL! Check back for Day 2!

Pow Wow, Anyone?

Not all bread requires yeast, some use baking powder as a leavener, like "Indian Fry Bread." Fry bread is traditional to Native Americans, originating with the Navajo Indians, and is a staple of southwestern cuisine. Around 1846, early pioneers (along with the U.S. Cavalry), moved west into Arizona, New Mexico, Utah, and Colorado (the native lands of the Navajo). In 1863, Kit Carson was dispatched to Navajo lands to retrieve a surrender. After no surrender was made, he ordered the burning of the land, forcing the Navajo and the Mescalero Apache Indians to a camp in Bosque Redondo, New Mexico. The camp was overcrowded and supplies limited. Thus, fry bread was born and is still essential at any self-respecting Pow wow.

Fry bread can be topped with honey and sugar, or topped with traditional taco fare, to make "Indian Tacos" (the state dish of Arizona). I like to top mine with shredded Picante Pot Roast, lettuce, tomatoes, cheddar cheese, salsa or hot sauce, and sour cream. A small bowl of Frijoles Borrachos on the side would be nice, too! Delicious! Indian fry bread is fantastic, historic, and definitely worth trying!

Indian Fry Bread

Makes 8

Ingredients:

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 tablespoon powdered milk
1 teaspoon Kosher salt
1/4 cup cold vegetable shortening or lard
3/4 cup cold water
2 cups canola oil, for frying

Directions:

Combine the flour, baking powder, powdered milk, and salt in a large bowl. Cut in the shortening with a pastry blender or 2 knives until the mixture is crumbly. Add the water and mix until the dough comes together. Dust the top with flour, cover with a kitchen towel, and let sit at room temperature for 1 hour.

Heat the oil in a large high-sided pan until it reaches 350 degrees (or until a small piece of dough dropped in begins to fry). On a floured surface, divide the dough into 8 pieces and roll out each piece into a 4-inch circle about 1/8-inch thick. Fry the bread in batches until golden brown on both sides, 3-4 minutes. Remove to a baking sheet lined with paper towels or to a cooling rack with paper towels underneath. The fry bread can be held warm in a 200 degree oven for up to an hour, or refrigerated and reheated for 10-15 minutes in a 350 degree oven.

Legacy of the French

France first began it's involvement with Vietnam as early as the 17th century, by Catholic missionaries. Along with missionary work, attributed to the Paris Foreign Missions Society, trade also became established and continued through the 18th and 19th centuries. France obtained complete control in 1887 and occupied Vietnam (part of Indochina) until 1954, when the Geneva Conference granted Indochina independence from France. The influence of the French, can be seen in the French colonial-style architecture, improved ports and drainage systems, and the introduction of coffee, tea, and rubber plantations. However, the best influence by the French was gastronomic, introducing baguettes, ice cream, pate, and crepes.

Vietnamese bread (known as banh mi) is traditionally made with an mixture of wheat and rice flour, giving it a lightness and subtle flavor. This recipe for "Vietnamese Baguettes," adapted from The Complete Vietnamese Cookbook, by Ghillie Basan, is said to be traditional, and makes an excellent Pork Meatball Banh Mi. (One of my favorite sandwiches, ever!)

Vietnamese Baguettes

Makes 2-3 loaves (I make 3, so I can fit them in my oven!)

Ingredients:

1/2 ounce (5 teaspoons) dried yeast 

2 cups warm water

1/2 teaspoon sugar

2 cups unbleached white bread flour

2 cups rice flour

1 1/2 teaspoons sea salt

1 tablespoon vegetable oil

1 egg yolk

Directions:

Sprinkle the yeast over 4 tablespoons of water and 1/2 teaspoon sugar in a small bowl. Let sit until foamy. (If it doesn't foam, throw it out and buy new yeast!) 

Sift the flours and salt into a large bowl. Make a well in the center and pour in the yeast mixture. Pour in the remaining 1 1/2 cups water into the well in the center. Using your hand, draw a little flour into the center and mix until you have formed a smooth batter in the center. Sprinkle a little of the flour over the top to prevent a skin from forming and leave it to froth for about 20 minutes.

Using your hand, draw in the rest of the flour and work the mixture unto a springy dough. Lift it to a floured surface and knead for about 10 minutes. Shape into a ball.

Clean the bowl and lightly oil it. Put the dough into the bowl and cover it with a damp dish towel or plastic wrap. Leave to rise and double in size, at least 2 hours. Knock back the risen dough by punching it down and lift to a floured surface and knead. 

Divide the dough into 2 or 3 and roll into a log shape about 12" long. Place the logs on a baking sheet (I had to use 2, overlapping), and slit the surface lengthwise. Cover with a damp dish towel and leave to double in size. Preheat the oven to 425 degrees.

Brush the loaves with beaten egg yolk mixed with a touch of water, and bake for 15 minutes. Reduce the heat to 375 degrees and bake for 20-25 minutes more, until the loaves sound hollow when tapped.